The best Matcha comes from Japan, where cultivating and drinking it is a centuries-old practice. Traditionally used in Japanese tea ceremonies, Matcha is now popularly used in food and drinks due to its unique health benefits and flavor.

A CENTURIES OLD TRADITION

History of Matcha

The origins of Matcha date back to 1191 A.D.,when the Zen Buddhist priest Eisaiintroduced green tea from China to Japan.

Eisai is credited with cultivating Matcha powder ground from green tea leaves at his Temple in Kyoto. Equally known for his Zen Buddhist teachings, it follows that Matcha tea and Zen teachings are perfectly intertwined.

Matcha tea was first introduced as a medicinal aide. However shortly thereafter, Matcha was consumed for spiritual clarity and enjoyment by Buddhist monks. Legend says that even during times of war, warlords would come together to share tea in a place of peace and respect. To this day, people around the world drink tea to clear and focus the mind, and experience its holistic benefits.

DID YOU KNOW?

Benefits of Matcha

Unlike brewed tea, where the leaves remain in the teapot and are not consumed, with Matcha you are literally “eating” the tea leaves. Because of this, Matcha delivers more green tea antioxidants, plus trace vitamins, minerals and fibers, than regular tea leaves. Matcha’s health benefits are also enhanced by the unique shaded growing process, which increases the amounts of vitamins and amino acids such as theanine and theophylline that are present in the leaves.

HOW TO PREPARE MATCHA

Traditionally, Matcha powder is scooped in a special bowl called a chawan. Hot water is then added, and the mixture is whipped up to a foamy texture with a special bamboo whisk called a chasen. Today, many people simply use an electric whisk in a mug, or steam together with milk to make a Matcha Latte.

BAMBOO MATCHA WHISK

BAMBOO MATCHA SCOOP

BODUM MILK & MATCHA FROTHER

TYPES OF MATCHA

Mighty Leaf Matcha teas come from specially shaded bushes grown in the Japanese districts of Kagoshima, Uji and Shizuoka. Bushes reserved for Matcha production are covered in shade 4-6 weeks prior to plucking the Spring flush. This changes the chemical composition of the leaf as it struggles to capture sunlight, increasing its concentration of amino acids and vitamins.

Mighty Leaf offers many different grades of Matcha, from premium Ceremonial grade to unique Organic Matcha blends and more.